Savory Slow Cooker Beef Stew with Root Vegetables

1.Heat olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until all sides are nicely seared. Transfer the browned beef to the slow cooker.

2.In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent. Add this mixture to the slow cooker with the beef.

3.Add the sliced carrots, diced potatoes, beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine all ingredients well.

4.Cover the slow cooker and set it to low heat. Cook for 8 hours or until the beef is tender and the vegetables are cooked through. Alternatively, you can cook on high for 4-5 hours.

5.Once cooked, taste and adjust seasoning with additional salt and pepper if needed. If you prefer a thicker stew, mix cornstarch with water in a small bowl to create a slurry, then stir it into the stew and let it cook for an additional 15-30 minutes on high until thickened.

6.Remove the bay leaf before serving. Serve hot with crusty bread or over rice.